If uneven in size, cover turkey thighs with waxed paper and pount with a meat mallet to create a 3/4 inch thick cutlet. Place cutlets in a covered container. Mix maple syrup and soy sauce, then pour over cutlets. Place in refrigerator for 1 to 24 hours.
Saute finely diced onions, raisins and caraway seeds in butter until onions are clear. Add rice to saute mixture. Break pecans and stir in. Season with soy sauce, celery salt, salt and pepper. Remove from heat.
Remove cutlets from container, reserving marinade. Place stuffing on one half of each of the open cutlets. Fold cutlets to cover the stuffing and secure with skewers or toothpicks. Place in shallow baking dish and cover with reserved marinade. Add 1/8 cup water to prevent marinade from sticking to the dish. Bake in pre-heated oven at 325ºF (160ºC) for 20-30 minutes. Remove from heat, cover and let stand for 10 minutes before serving.
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